It’s like Christmas in March, exciting to have new ‘plant strong’ dietary choices.

Ordering organic, whole foods online feels decadent, almost naughty;

savoring the fragrant scents as I slowly peel open the foil tops from each spice, my eyes rolling back in my head.

It’s exciting to imagine how new, vegan dishes will entice, delight and beckon as they sizzle in golden olive oil; or exude the creamy goodness of aromatic coconut oil while spices like the whole coriander and cumin seeds pop and crackle, scenting up the whole house.

In the past two decades I’ve learned that our ability to stick with something, be it a long-term relationship, dietary change or lifestyle improvement, is the amount of ‘spice’ and flexibility we sprinkle on it over time.

Notice I don’t mention ‘force’ or ‘control’, but have come to understand that small doses of excitement(newness) seem most complimentary with increasing our chance at success.

My experience has been that when we work in small, manageable ‘chunks’ or layers, we can get to the root of a problem, addressing the mind, body and spiritual connection that keeps us bound in stagnant waters, so we can remove the whole weed from our system, feeling free again.

It’s like a little aquarium where the filter isn’t cleaned regularly, so it gets trapped in old waste and toxic stuff, and eventually stops working all together, allowing the water to become murky and choking out the aquatic life.

When we throw that away and get a new filter, the water then goes through a series of natural cleaning agents, like charcoal, sand, or sponge, pumping and re-filtering, over and over, until all of the gunk is ‘caught’ and the aquarium is clean, ready for new life and enjoyment.

If we look at our holistic journey in this way, then we may be kinder to ourselves, willing to spend some time understanding the value in spending a little more for healthier food choices, grieving old traumas, getting quiet with ourselves so we can hear the Divine inside, giving us guidance and love.

Switching to a Paleo lifestyle last year has been a tremendous benefit, as well as a challenge. I’ve enjoyed the creative way to exclude starches, gluten and many processed items from my diet.
My cholesterol has dropped about 60 points, with my ‘good’ cholesterol now over 100. That is a HUGE success, as my mom’s family makes too much estrogen, leading to very high cholesterol counts, like over 300; and my mom is a tiny woman who barely weighs 120 pounds. It is exciting to see changes, and to get confirmation.

My next layer to peel away is to move to being completely vegan at least five days a week, which means not only me, but also my two teen boys. We will work on it in steps, baby ones, and see what develops.

I will start by explaining in separate posts the spiritual and physical value of each of these foods above, and how they can not only offer better meal choices, but also nourish the needs of our soul.

When we cook to involve all of the senses, not only to we bless ourselves, but all in our family or even workplace who smell or see what we’ve created.

When people come home to the sights and smells of home-cooked food, it nourishes body and soul, strengthens bonds of love, and encourages conversation and intimacy. Children and significant others alike feel secure, special, and nurtured.

Add to that the high vibration of less processed and cleaner foods filled with love from the home chef, and a recipe for overall well-being and happiness is created.

Let’s start by learning about the wonderful addition of umeboshi plum to our table…

Our lives are hectic, stressful; depleting us of much needed vitamins, minerals and energy. It is crucial to our well-being, this ability to be fully present and in the moment by incorporating live food to our tables. Being vibrant, joyful, aware and energetic draws those types of relationships to us, allowing more endurance for more fulfilling sexual intimacy, complete health, and a vigor for life in general. Foods like this are also calming and aid the person with autism, who often has digestive issues.

Store bought yogurt is nothing compared to live, fresh yogurt, but it does have some beneficial cultures when you aren’t near the farm. It is helpful to get the highest quality yogurt you can afford, plain organic is best. I will soon be adding recipes that add life to your food, such as adding buttermilk to your yogurt, and making panir at home.

Making your own tzatziki is an excellent, easy way to add important supplements to your daily diet. I made this, and ate it from a spoon all day long in addition to my weekly juice for my GERD and ulcers. Cucumber and lemon are very beneficial to an overworked system, and aid in weight loss.

Recipe –
2 c. plain yogurt (drained in cheese cloth for at least 3 hours)in sieve in a cool place 1 medium cucumber 1 tbl. fresh lemon juice
1 t. salt 1/4 t. coarsely ground black pepper 2 t. olive oil 1 tbl. chopped fresh parsley (1/4 t. yellow asafoetida powder)
Semi-peel the cucumber, leaving a little of the green underskin. Slit in half, and scoop out seeds. Grate coarsely, then use a paper towel to remove excess liquid. Put drained yogurt in a bowl, adding the other ingredients, except oil and asaf. powder, if you are using this fragrant seasoning. Otherwise, mix the oil in, as well, chill and then serve. You can put the oil in a pan, warming, and then adding the yellow asaf. until it emits its lovely scent. Quickly remove from the heat, and mix all together. Chill for several hours.